Chinese Pickled Cabbage Food

CHINESE PICKLED CABBAGE (SZECHUAN STYLE)

Chinese Pickled Cabbage (Szechuan style) image

This is a traditional Chinese pickled dish that can be served with any meal. The recipe is from "Florence Lin's Chinese Regional Cookbook." Many different types of vegetables can be used instead of, or in combination with, the cabbage.

Provided by tgobbi

Categories Chinese

Time P5D

Yield 8 cups

Number Of Ingredients 7

Ingredients

1 lb cabbage, tough outer leaves removed
2 dried finger hot chili peppers
2 tablespoons salt
1 cup hot water
3 cups cold water
1/4 teaspoon szechuan peppercorns
2 tablespoons gin

Steps:

Cut the cabbage in pieces roughly 1" X 1 1/2" and separate the leaves.
(There should be about 8 C).
Using a 1 to 1 1/2 quart wide-mouth jar, dissolve the salt in the hot water; add the cold water, Szechuan peppercorns and chilies and mix well.
When cool, add the gin and cabbage.
Cover and refrigerate 4- 5 days.
Remove the cabbage from the liquid and serve cold.
The brine can be used over and over again (keep it refrigerated, of course).
Add 2 t more salt every time you use it.
After the first use it only takes about 2- 3 days for the cabbage to pickle.
You'll need to add more chilies and another tablespoon gin after using the brine twice.
Other vegetables can be used as well as cabbage.
Try it with nappa, green beans, lo bok (dai kon in Japanese) or carrots.
The vegetables can be combined.

Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 1757.6, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 1

ORIENTAL PICKLED CABBAGE

Oriental Pickled Cabbage image

My wife an I love the pickled cabbage served as an appetizer at our favorite Chinese restaurant. This is our version of the cabbage. Prep time does not include overnight setting time

Provided by Toby Jermain

Categories Greens

Time 30m

Yield 4-5 cups

Number Of Ingredients 8

Ingredients

3/4 cup distilled white vinegar
3/4 cup rice wine vinegar
4 whole dried hot peppers
1 teaspoon szechuan peppercorns
6 -7 slices fresh ginger, lightly crushed (Quarter-size)
2 tablespoons sugar
1/2 teaspoon garlic granules
1 small cabbage, cored and coarsely chopped,broken apart

Steps:

Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
Pour over cabbage in a bowl with a fitted lid.
Remove peppers unless you want the cabbage to be really hot.
Refrigerate overnight, at least, until ready to use.
Serve with any oriental meal, or eat as a snack anytime.
Keeps in the fridge for a couple weeks or longer.

PICKLED CABBAGE

Pickled Cabbage image

Make and share this Pickled Cabbage recipe from Food.com.

Provided by Latchy

Categories Asian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 Chinese cabbage, about 2 lb
3 garlic cloves, finely chopped
2 large red chilies, finely chopped
1 tablespoon sugar
2 tablespoons salt

Steps:

Cut the first 2 inches off the top of the cabbage and use for something else.
Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well.
Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator).
This is a Thai dish to be used a a side dish with curries.

Nutrition Facts : Calories 17.6, Fat 0.1, Sodium 2327.4, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 0.4

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